Summary

Ingredients

• 600 g nocchi from the refrierated shelf
• 600 g Brussels sprouts
• Salt water
• 600 g turkey medallion (s)
• 0.5 ½ bunch spring onion (s)
• 3 tablespoon oil
• 300 g cream
• 200 g processed herb cheese
• 100 g Emmentaler, rated
• salt and pepper
• Chilli powder

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Instructions

1. Clean the Brussels sprouts and cook them in salted water for about 10 minutes until al dente. Cut the spring onions into thin rings. Spread the gnocchi and Brussels sprouts in a baking dish.
2. Heat the oil in the pan and briefly fry the spring onions, add to the baking dish. Then fry the turkey medallions seasoned with salt, pepper and chilli in the pan and spread over the vegetables.
3. Deglaze the roast with the cream, stir in the processed cheese, season with salt, pepper and chilli to taste. Pour the sauce over the chicken pieces. Sprinkle the Emmentaler on top.
4. Gratinate in a hot oven at 200 ° C top / bottom heat or 180 ° C hot air for about 30 minutes.
5. Tips: Instead of gnocchi you can also use potato wedges that have been pre-cooked for 10 minutes. It is also very tasty if you add a few cherry tomatoes to the gratin. Add 2 cl Metaxa to the cream sauce as a special whistle.